<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="35657" val="183992">日式味噌汤</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">味噌两勺</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">海带一小把</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">内酯豆腐半块</label></span><span class='right'></span>
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					<h2>日式味噌汤的做法步骤</h2>
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							<p><span class="fwb">1.</span> 锅中放泡发好的海带，煮开后，转小火煮5分钟至海带软。<br /></p>
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							<p><span class="fwb">2.</span> 碗放小半碗温水，取两勺味噌，放入温水中化开</p>
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							<p><span class="fwb">3.</span> 锅中海带煮好后，放入切成小丁的内酯豆腐，再煮一分钟。<br /></p>
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							<p><span class="fwb">4.</span> 倒入融化的味噌水搅匀，煮开立即关火。<br /></p>
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					<h2>小贴士</h2>
					<p>1. 味噌本身有咸味和鲜味，所以整个汤就只需要靠味噌来调味即可。味噌质地比较稠厚，做汤需要提前把味噌融化开再用。<br /><br />2. 味噌汤的特徵是不可重复煮沸，因为味噌再温热会丧失香气，所以最好是煮好后立即享用。<br /><br />3. 这款是最基本材料最简单的味噌汤，想要丰富点可以加入海鲜同煮，就是海鲜味噌汤。<br /><br />4. 味噌在各大进口超市可以买到，我是在西湖银泰楼下的联华生活超市买的。一般做汤用白味噌，颜色是偏土黄色的。<br /><br /></p>
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